Easy Quick Pickled Cabbage for Tacos or Sandwiches
Want a quick pickle to add to sandwiches or tacos? Try this easy & quick pickled cabbage recipe, it's delicious & simple to make.
Servings: 6 servings
Calories: 29kcal
Equipment
- 1 sterilised jam jar Run the jam jar through a hot cycle of the dishwasher and fill while hot, being careful not to touch the inside of the jr or lid. Alternatively use the traditional oven method of sterilising.
Ingredients
- ¼ red cabbage (finely sliced)
- ½ cup red wine vinegar
- ¼ cup water
- 1 ½ tablespoons maple syrup
- 1 teaspoon chilli flakes (more if you like)
- 1 pinch salt & pepper
Instructions
- Add the vinegar, water, maple syrup, chilli flakes and seasoning to a jug and heat in the microwave or in a pot, until hot.
- Add the cabbage to the sterilised and still hot jam jar until well packed, then pour over the hot vinegar mixture, it should reach the rim.
- Add the lid and set aside to cool.
- Keep in the fridge for up to 2 weeks.
- Add to salads, baked potatoes, sandwiches, tacos, hot dogs etc.
- Enjoy!
Notes
- You can use white distilled vinegar, white or red wine vinegar or apple cider vinegar.
- Add more chilli flakes or some finely sliced chilli if you like more heat.
- When sterilising the jam jar, be careful not to touch the inside of the jar or lid.] or you could add bacteria.
- Once cooled, this can be kept in the fridge and used for 1-2 weeks.
Nutrition
Serving: 1serving | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 24mg | Potassium: 110mg | Fiber: 1g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 0.4mg
